Tag Archives: ingredients

EP 7: Regenerative Ag, Quinoa Flour Research, Processed Foods Debate

March 6, 2023Uncategorizedagriculture, Annual Event, artificial intelligence, bakery, business, career trends, chemicals, conference, consumer trends, culinary, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredient, ingredients, innovation, Institute of Food Technologists, Magazine, nutrition and health, omnivore, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, Technology, trendsOmnivore

In this episode of Omnivore, our hosts interview food science thought leaders appearing in the pages of the March 2023 issue of Food Technology. Dr. Elizabeth Rieke sheds light on how regenerative agriculture practices and new DNA technologies can improve soil health and help the agriculture sector reach net zero Scope 3 emissions. Washington State University graduate student Elizabeth Nalbandian dishes on what she learned about cookie baking applications for quinoa flour in research she conducted with food scientist Dr. Girish Ganjyal at Washington State. Rabobank’s Nicholas Fereday offers a constructive wake-up call about the processed foods debate. Plus: Register today for IFT FIRST Annual Event and Expo, July 16-19, 2023.

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EP 6: Center Store Stats, the Salmonella Challenge, and AI for Product Development

February 20, 2023UncategorizedAI, Annual Event, artificial intelligence, business, career trends, center store, conference, consumer trends, culture, Expo, FIRST, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredients, innovation, Institute of Food Technologists, Magazine, nutrition and health, omnivore, plant-based, podcast, product development, regulation, salmonella, salmonella challenge, scientist, sensory science, stats, supply chain management, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team highlights stories and interviews from the February print issue. Trends consultant and Food Tech Contributing Editor Liz Sloan shares the latest statistics on center-store sales and offers her take on how product developers should be responding to those sales trends. Listen to University of Wisconsin-Madison microbiologist Steven Ricke on the question of declaring Salmonella as an adulterant in poultry. And Suraksha Rajagopal, head of research for business intelligence consultant, Spoonshot, talks about the potential for artificial intelligence to improve food product development success.

Plus: Information on IFT FIRST Annual Event and Expo, July 16-19, 2023.

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EP 5: Plant-Based Meat Challenges, Quality Pet Food Demand, Sensory Tech Toolkit

February 6, 2023Uncategorizedbusiness, career trends, conference, consumer trends, culture, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, food waste, foodservice, health, IFT, industry, ingredients, innovation, Institute of Food Technologists, Magazine, nutrition and health, omnivore, pet food, plant-based, podcast, product development, regulation, scientist, sensory science, supply chain management, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team serves up new content with stories and interviews taken from the February print issue. UMass Distinguished Professor Julian McClements shares insight into the state-of-the-science when it comes to developing meat analogues that will resonate with consumers. Renaldo Webb discusses his experience in the pet food industry and why consumers have high demand for their furry friends. Dragonfly SCI’s Rebecca Bleibaum shares some new technologies helping to solidify sensory science’s place in the product development toolkit. Plus: Information on IFT FIRST Annual Event and Expo, July 16-19, 2023.

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EP 4: Sandwiches on the Menu, Chemicals of Concern in Food Packaging, Meat Analogue Binders

January 17, 2023Uncategorizedbusiness, career trends, chemicals, conference, consumer trends, culture, Food, food safety, food science, food security, Food Tech, food technology, food technology magazine, foodservice, health, IFT, industry, ingredients, innovation, Institute of Food Technologists, Maeve Webster, Magazine, Maricel Maffini, meat analogue binders, nutrition and health, omnivore, Pascal Moll, podcast, product development, sandwich, sandwiches, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team gets in the New Year’s groove with stories and interviews taken from the January print issue. Insight from Maeve Webster, president of Menu Matters, about sandwiches and why they are getting lots of love both from consumers and foodservice operators. Maricel Maffini, an internationally recognized scientist committed to public health advocacy through regulation and oversight of chemical exposure, provides us with a window into the world of chemicals of concern in food packaging. A chat with the lead researcher about a new University of Hohenheim study on how stickiness in meat analogues is influenced by different ratios of proteins and carbohydrates in the form of pea protein and apple pectin.

Plus: Information on IFT’s just-released Salary Survey resource.

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EP 1: Salary and Career Trends, Food Science Raps, and the Impact of Race

November 28, 2022Uncategorizedbusiness, career trends, consumer trends, culture, Food, food safety, food science, food security, Food Tech, IFT, impact of race, ingredients, innovation, Institute of Food Technologists, Larry Keener, Magazine, Michael Eskin, nutrition and health, omnivore, packaging, podcast, processing, product development, raps, regulation, supply chain management, sustainability, TechnologyOmnivore

In this episode of Omnivore, Food Technology’s editorial team takes a deeper dive into a selection of 2022’s most significant stories and interviews taken from the August – November print issues. Find fresh data on salary and career trends in food science from top editors. Hear a lively (and musical) conversation with University of Manitoba biochemist and 2022 IFT Lifetime Achievement Award winner Michael Eskin. Listen to the timely insights of IFT Fellow Larry Keener on diversity, equity and inclusion principles and the impact of race in the scientific community. Plus: Information on IFT’s new Concierge membership program.

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